Summary

Ingredients

For the dough:

• 450 g flour
• 200 g butter
• 250 grams sugar
• 2 packs cream powder, (paradise cream nougat)
• 3 egg (s)
• 2 teaspoon, heaped baking powder
• 120 ml milk
• 0.5 ½ vanilla pod (s), the pulp it
• 1 pinch (s) salt
• 20 g vanilla suar

Also:

• 150 g cream powder, (Paradise Cream Nouat) prepared accordin to the instructions
• 200 g nouat
• 300 g couverture, milk chocolate

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Instructions

1. Batter:
2. First beat the butter, which is at room temperature, until frothy and then pour in the sugar and vanilla sugar, then beat again. Add the pulp of the vanilla. Add eggs one by one and stir in each egg for 30 seconds at the highest level. Sift the flour, mix with the baking powder, salt and paradise cream and add spoon by spoon to the mixture with the milk. Process the dough quickly and spread it on a greased baking sheet.
3. Bake at 180 ° C for about 20 minutes. Let cool down
4. Cake pops:
5. Crumble the cakes finely in a large mixing bowl (any of the cakes can be used unless it is burned).
6. Melt the nougat and 100g chocolate in a double boiler or in the microwave. Now, while constantly stirring the food processor, add the finished paradise cream, nougat chocolate, spoon by spoon, until the mixture is homogeneous, i.e. a good bond. Then roll the mixture in your hand into balls about 4cm in diameter, which you place on a baking sheet lined with baking paper. Now put the balls in the refrigerator for about an hour.
7. Meanwhile, have lollipop sticks / wooden skewers ready.
8. Melt the chocolate in a double boiler or in the microwave.
9. Now dip a stick 2 cm into the liquid chocolate, stick it approx. 2 cm deep into a ball. Attention! do not drill too far, otherwise the ball may break, but not too little either, otherwise it will fall down, I recommend about 1/2 to max. 3/4 deep, depending on which sticks are used. Then put it back on the baking sheet with the stick facing up.
10. When the chocolate is set, place the CP in a bowl to save space. Now place the balls in the refrigerator for another hour.
11. Meanwhile, keep the chocolate liquid, provide a base (styrofoam or multi-layer cardboard) and decorations.
12. Carefully dip the cool balls in the chocolate. Tap in to the side and turn slowly until the ball is completely coated, tap off the excess with a spoon, the neck of which is carefully tapped on the stick so that the excess chocolate drips off.
13. Put the stick on the surface and decorate to your heart`s content, or depending on the situation, wait until the coating is firm and decorate as desired.
14. Variants: a) Add 100g of chopped nougat to the CP mixture, it makes it even more intense in taste and creamier.
15. b) Take a small core of nougat and roll the cake pop mixture around it.
16. c) Add ground hazelnut to the CP mass to taste.